Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum
A gluten-free biscuit for celiac children based on composite rice-chickpea flour was developed. Xanthan gum was used to overcome the handling difficulties associated with the absence of gluten in the rice-chickpea flour. The effect of different levels of xanthan gum incorporation (0.5, 1, and 1.5% o...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 7 vom: 01. Okt., Seite 607-616 |
|---|---|
| 1. Verfasser: | |
| Weitere Verfasser: | , , |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2018
|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Celiac children biscuit rheology texture xanthan Polysaccharides, Bacterial Water 059QF0KO0R xanthan gum |
| Online verfügbar |
Volltext |